Moist Gluten Free Chocolate Cupcakes
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Iowa Girl Eats · by Kristin Porter★ 5.0 (3)

Moist Gluten Free Chocolate Cupcakes

NUTRITION · PER SERVING40M COOK
CAL 18%·PRO 3%
CARBS 56G62% OF CAL
2G FIBER13G OTHER41G TOTAL SUGAR
FAT 16G39% OF CAL
6G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Ultra-moist gluten-free chocolate cupcakes that are tender and deeply chocolatey despite lacking wheat flour. A dairy-free option that doesn't sacrifice flavor or texture.

dessertamericanbaked gooddairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 22
  • 1-1/2 cups plant-based milk (see notes)
  • 2 teaspoons distilled vinegar
  • 1-3/4 cup gluten free baking flour blend WITH binder (see notes)
  • 2/3 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups granulated sugar
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1-1/2 cups gluten free chocolate chips (vegan if needed, Enjoy Life Dark Chocolate Morsels recommended)
  • 2, 16 oz tubs prepared frosting (Pillsbury Chocolate Fudge Frosting recommended)
  • gluten free sprinkles (optional)
PREP
15M
SODIUM
326MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.